Celeriac & walnut gratin

This dish makes a great vegetarian main meal - it can be prepared hours in advance, too

Ingredients

1 large celeriac
2 tbsp walnut oil
300ml vegetable stock
handful chopped walnuts
100g blue cheese, such as bleu d'Auvergne or Stilton

Preparation

Heat oven to 190C/fan 170C/gas 5. Peel, quarter and very thinly slice the celeriac - this is best done with the slicing blade of a food processor. Toss in the walnut oil, salt and pepper, and spread over a gratin dish. Pour over the stock and bake for 40-45 mins, then sprinkle with the walnuts, crumble over the cheese, then cook for 15 mins until crisp and golden.

Making it different

Replace the celeriac with two peeled and sliced sweet potatoes and use a strong Swiss cheese.

Nutrition per serving

218 kcalories, protein 9g, carbohydrate 4g, fat 18 g, saturated fat 7g, fibre 7g, salt 1.15 g

Recipe from Good Food magazine, November 2005.

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